Artichoke Dip

Serve this simple dip along with crisp toasted wedges of pita bread. An assortment of olives and cherry tomatoes makes a tasty accompaniment.

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Ingredients

Yields:
1
cup

Cal/Serv:
30

1
medium lemon

1
can artichoke hearts

1/4 c.
light mayonnaise

1/4 c.
freshly grated Parmesan cheese

2 tbsp.
olive oil

Directions

Prep Time:
0:10

Total Time:
0:10

From lemon, grate 1/2 teaspoon peel and squeeze 2 teaspoons juice.

In food processor with knife blade attached, puree lemon peel and juice, artichoke hearts, Parmesan, and oil until smooth. Transfer to serving bowl. If not serving right away, cover and refrigerate up to
3 days. Makes about 1 1⁄4 cups.

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